Breakfast Recipes

Modhagam Recipe | Fried Modak Recipe

Modhagam / Fried Modak is a yummy snack and also widely used dish for neivedhyam for vinayakar chaturti or other festivals. Also whenever we do other varieties of kozhukattai and if we have left over pooranam, then we can use that pooranam to prepare modhagam and this way we do not need to throw away the left over. Any kind of pooranam can be used to prepare modhagam. Here i have shown thengai poorana modhagam recipe. Try this yummy dish and let me know your feedback!!!

Preparation and Yield:

Preparation time

1 hour

Cooking Time

30 mins

Yield

6

Modhagam Recipe | Fried Modak Recipe

Ingredients for Outer Cover:

Maida

1 Cup

Salt

a Pinch

Ghee / Oil

1 teaspoon

Oil

For Deep Frying

Ingredients for Filling:

Grated Coconut

1 Cup

Powdered Jaggery

3/4 Cup

Cardamom Powder

1/4 teaspoon

Modhagam Recipe | Fried Modak Recipe

Method:

Take maida or all purpose flour in a mixing bowl. Add salt and ghee/oil and mix well. Then add water little by little and make it to a soft dough. Let the dough rest for an hour.

Meanwhile, lets prepare our pooranam (filling). Heat a pan, add 1 tablespoon of water and add grated jaggery. When the jaggery dissolves completely in water, strain it to remove dust and sand particles

Add the strained jaggery juice again in the pan, and keep it in flame . When the the jaggery juice starts to boil, add grated coconut, cardamom powder and stir well continuously till it roll like a ball and does not stick the sides of the pan

This is the correct consistency to remove from flame. Take the coconut pooranam in a plate and allow it to cool off Make small balls out of the pooranam and keep it in a plate. Now make small balls out of the maida dough. Take one maida dough ball and grease your hand with oil and gently spread it to a small circle. Place the filling (puranam) in the middle of the spread dough.

Gently close the outercover so that the filling is sealed inside the cover and make it like a modagam (kozhukattai).Finish all the rest of the dough and puranam as per the step 5.

Heat oil in a heavy bottomed pan. When the oil is hot enough, gently drop 4-5 modak in the oil. Deep fry the modak till they are golden brown color and outer cover turns crispy. Remove the fried modak from oil and place it in a paper towel to drain excess oil.

Home Maker. Born in a Brahmin family in Kallidaikurichi, Tirunelveli District. Inherited the secret of making tastier brahmin recipes from her mom and mother in law. Expertise in preparing Tirunelveli, Nagercoil and Kerala Food Stuffs.Now settled in Chennai with my son and daughter-in-law. Along with my DIL Sowmya Venkatachalam, I publish all the recipes. Sowmya is now fully taken up the responsibility and I am guiding her as she has a lot of passion to cooking.